Enchilada Sauce Salsa Negra Recipe

Enchilada Sauce Salsa Negra is a rich and smoky Mexican sauce that adds depth of flavor to enchiladas, tacos, and other Mexican dishes. It features dried chilies, garlic, onions, and spices that are toasted and blended together to create a thick and flavorful sauce. The salsa negra has a dark color and a complex taste that is both spicy and slightly sweet. It's a versatile sauce that can be used as a marinade, dip, or condiment.

4.2
29 Rating -
Rate
Vegdiet
40minstotal
20minsPrep
10minsCook
40m.total
20m.Prep
10m.Cook
Enchilada Sauce Salsa Negra
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ingredients serve

Ingredients for Enchilada Sauce Salsa Negra Recipe

  • 1.25 Ed Chilies
  • 1/2 tablespoon Vegetable Oil
  • 1/4 Small Onion, Chopped
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 teaspoon Ground Cumin
  • 1/4 teaspoon Dried Oregano
  • 0.13 teaspoon Salt
  • as required Water, As Needed

Directions: Enchilada Sauce Salsa Negra Recipe

Cooking Directions

  • STEP 1.Heat a dry skillet over medium heat. Add the dried chilies and toast them for a few minutes until fragrant.
  • STEP 2.Remove the chilies from the skillet and let them cool. Remove the stems and seeds from the chilies.
  • STEP 3.In the same skillet, heat oil over medium heat. Add the onions and garlic. Cook until softened and slightly browned.
  • STEP 4.Transfer the toasted chilies, onions, garlic, and spices to a blender. Blend until smooth, adding water as needed to achieve the desired consistency.
  • STEP 5.Heat the sauce in a saucepan over low heat for a few minutes to allow the flavors to meld together.
  • STEP 6.Use the enchilada sauce salsa negra to make enchiladas, tacos, or as a dip or condiment.

Cooking Tips

  • You can use a combination of dried chilies, such as ancho, guajillo, and pasilla, for a more complex flavor.
  • Toasting the chilies before blending them enhances their flavor.
  • Adjust the amount of spices and seasonings to suit your taste preferences.

Storage and Serving

  • Store the enchilada sauce salsa negra in an airtight container in the refrigerator for up to 1 week.
  • Reheat the sauce in a saucepan over low heat before using.
  • Serve the salsa negra as a sauce for enchiladas, tacos, or as a dip or condiment.
Nutrition
value
47
calories per serving
1 g Fat1 g Protein7 g Carbs3 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    1g
  • Carbs
    7g
  • Fiber
    3g

MacroNutrients

  • Carbs
    7g
  • Protein
    1g
  • Fiber
    3g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    18mg
  • Iron
    < 1mg
  • Vitamin A
    846mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    29mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    38mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    35mg
  • Manganese
    < 1mg
  • Phosphorus
    53mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp